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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss greens together, then divide into 2 batches. | 2. Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. | 3. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish. | 4. Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
endive	2 -4		cut	0.0	0.0	0.0	0.0
frisee	1	cups	cut	-	-	-	-
escarole	1	cups	cut	28.5	4.605	1.725	0.27
extra virgin olive oil	6	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
lemon juice	4	teaspoons		4.4733	1.403	0.0712	0.0488

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.